Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/09/2024
Score: 100
#
Comments
Points
55.
6-201.11; Core; At the entrance of the freezer there was ice build up on the floor. PIC stated that they had repair man coming remove ice and fix the issue causing it. Floors shall be smooth and easily cleanable.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 08/23/2023
Score: 99
#
Comments
Points
47.
4-501.11; Core; heavy ice build up at the threshold of the walk in freezer. Remove ice from the floor and evaluate for cause of ice formation around the door. Check seals and gaskets to ensure proper closure. All equipment must be maintained in good repair and properly adjusted.
0.5
49.
4-602.13; Core; Cleaning of non food contact surfaces is needed. Heavy build up of food debris on the sliding doors of the display cases, around the handles of walk in cooler, and in the bottom of the customer cases. Clean these areas to remove any accumulation of organic materials and residue. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/18/2023
Score: 98.5
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Sausage that was hanging was being held at 50*F. Manager removed from display cooler threw away. All cold holding foods must be held at 41*F or below. Sausage that was in contact with the bottom of sausage cooler was being held from 32*F to 40*F.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/08/2023
Score: 100
#
Comments
Points
22.
3-501.16 (A)(2) and (B); Priority; Steaks and salmon that was just placed into trays taken out to end cap cooler was holding around 45*F. When air temperature was checked on the end cap cooler it had an air temperature of 50*F. Food was pulled form end cap cooler and placed into the walk-in cooler. Repair the end cap cooler before placing any more food into the cooler.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/19/2022
Score: 98.5
#
Comments
Points
16.
4-501.115; Core; Sanitizer was not made during inspection, when asked about sanitizer, employees started making and equipment was not working properly. Manager made sanitizer by added the chemical to the water in the dish sink vat. Sanitizer must be made at all times of operation hours. If the dispensing machine is not work, you will have to directly add chemical to the water in the dish sink vat.
1.5
47.
4-501.11; Core; Gaskets on the seafood reach-in freezer need to be replaced.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/15/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; No sanitizer made up at the time of inspection. Make sure sanitizer made up at 150-300 ppm quat is available for use at all times of operation. Use sanitizer on all food contact surfaces, equipment, and utensils. Store wiping cloths in sanitizer buckets between uses. Use test kits and change sanitizer solutions frequently to ensure proper strength. Sanitizer made during inspection and tested good. CDI
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/26/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible so all employees can review as necessary. Education during inspection. CDI
0.0
General Comments
Good Meat Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/29/2019
Score: 98
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 06/03/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/28/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/26/2018
Score: 96.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 06/11/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/27/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/05/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Shrimp was thawed and rinsed at the dishsink, dirty dish water in sink vat. The facility is provided with a food prep sink in the side room. All seafood prep should take place at this sink only inorder to avoid a cross contamination.
1.5
27.
White buckets are being used to store clams in the walkin cooler over night. Do not store shellfish in any other container than the original shipping container/bag.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/11/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
11.
At the 3-compartment sink, dirty containers were mixed with clean containers on the clean side of dishsink. Keep the dirty containers on the left side of sink and sanitized containers on the right side. Sanitizer solution in spray bottle was weak in strength. When using a Quat ammonia sanitizer, the concentration must be a minimum of 200ppmm. Steamer shows signs of rust and metal damage which makes the unit not cleanable. Clean unit and repair as needed.
1.5
34.
A few food containers found stacked wet. Arrange all containers to air dry before directly stacking on top of each other.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/14/2010
Score: 93.5
#
Comments
Points
11.
Knife was stored visibly dirty in the knife holder. Knives were being sanitized that hadn`t been cleaned properly. Clean all food contact surfaces and equipment good, removing all soil or food debris, then sanitize. Do not place dirty knives in holder for storage.
1.5
17.
Seafood noted above was out of temp as noted on temp chart. All cold hold potentially hazardous foods must hold at 45 degrees F or below.
4.0
36.
Replace rusty racks in the walk-in cooler.
1.0
46.
Replace burned out lights in the steamer room.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 05/18/2010
Score: 96
#
Comments
Points
11.
No sanitizer spray bottle available for use. Make sure sanitizer at 200-300 ppm quat is available at all times. Do not store knives dirty. Clean knives of all food soil, then sanitize before storing them in holders.
1.5
17.
A few seafood temps as noted above were out of temp. All potentially hazardous cold foods should be held at 45 degrees F or below.
2.0
36.
Replace or re-finish rusty racks in the walk-in seafood cooler.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 11/30/2009
Score: 98
#
Comments
Points
11.
No sanitizer bucket or spray bottle available in the seafood market area. Knives, pans, and utensils were not cleaned and sanitized before being stored. Make sure to clean all items good, then sanitize with quat solution. Clean and sanitize all food contact surfaces and equipment after each use, and before storing them.
1.5
36.
Replace worn cutting board; replace gasket at walk-in door; Refinish or replace rusty walk-in cooler racks.
0.5
49.
No documentation of approved training - no credit awarded.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 01/29/2009
Score: 99.5
#
Comments
Points
15.
NOT APPLICABLE
0.0
16.
NOT APPLICABLE
0.0
36.
Sliding glass and lid to lobsters are cracked or broken replace all broken doors/windows and lids. Cutting boards at fish prep cooler needs to be resurfaced or replaced.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT APPLICABLE
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 04/17/2006
Score: 97.5
#
Comments
Points
11.
WASH ALL PANS, KNIVES, UTENSILS, ETC. AT THE 3-COMPARTMENT SINK ONLY. DO NOT WASH ANY ITEMS IN THE FOOD PREPARATION SINKS. SEVERAL KNIVES AND PANS STORED DIRTY. MAKE SURE ALL ITEMS ARE VISIBLY CLEANED AND SANITIZED BEFORE STORING.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 02/04/2004
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
3.
ALL WASHING OF SEAFOOD NEEDS TO TAKE PLACE IN THE PREP SINKS. DO NOT WASH OR RINSE SEAFOOD IN 3-COMP. UTENSIL WASH SINK. INSTALL SPLASH- GUARD AT HANDSINK OR MOVE TABLE AWAY SO CROSS-CONTAMINATION DOES NOT OCCUR.
Location: 11711 US 70 WEST CLAYTON, NC 27520 Facility Type: Food Stand Inspection Date: 10/07/2003
Score: 95.0
#
Comments
Points
11.
CLEAN INSIDE OF ICE MACHINE REGULARLY TO PREVENT BUILD-UP.
2.5
3.
KEEP SPLASHGUARD IN BETWEEN COOKED MEATS AND RAW MEATS IN DISPLAY CASEWASH ALL SEAFOOD AT PREP SINK NOT IN 3-COMP SINK. KEEP PREP TABLE AWAYFROM HANDSINK OR PROVIDE SPLASHGUARD.
